This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
Mexican chorizo, as opposed to Spanish, is raw, and can be bought in sausage links, or just in a package (pictured in the procedure) as ready-ground sausage meat. I tend to do unorthodox things with my secret...